Since croutons usually come seasoned, consider whether the seasonings will work with the rest of your ingredients, before going this route. They can be used as a breading, binder, casserole topping or filler. Have a box of croutons in the pantry? Crush them up, and use them as a substitute for breadcrumbs. This substitute also happens to be gluten-free. Just swap in an equal amount or rice, and it’ll do a beautiful job of holding the ingredients together. If the breadcrumbs are being used as a binder in meatloaf, bean burgers, or something similar, cooked rice is an excellent substitute. If you have almond meal or almond flour in your pantry, you can also use that. It takes around five ounces of shelled whole almonds to make one cup of ground almonds. Simply pulse some chopped nuts in a food processor, to create a tasty coating for meat or fish. Nuts are another excellent bread-free breading option, if you’re trying to stick to a gluten-free or Keto diet. This will add a delicious sweet flavor to the finished dish. Just coat your meat or fish in shredded coconut, and continue with your recipe. Shredded CoconutĬoconut is an excellent bread-free breading option, if you’re following a gluten-free or Keto diet. To make one cup of crushed chips or preztels, start with two cups of uncrushed. This substitution will add extra salt to your recipe, so you may need to make adjustments, if there’s already a bunch of salt in the recipe. Working on a recipe that calls for using breadcrumbs as a casserole topping or breading? Crushed potato chips, or pretzels, are a tasty replacement. For one cup of ground oats, start with one and a half cups of rolled oats. Oats don’t have much flavor on their own, so consider adding some spices or seasonings to jazz them up. Grind up some oats in your food processor or blender then, use them in place of the breadcrumbs in any recipe. It takes approximately 30 saltines to make one cup of finely-ground crumbs. This will add salt to the finished dish (unless you use no-salt added crackers), so considering dialing back the salt in the recipe to compensate.
#Bread crumb substitute for chicken cracker
Use cracker crumbs as a 1:1 stand-in for the breadcrumbs in any recipe. Pulse the corn flakes in a food processor, or pour them into a freezer bag, and use a rolling pin to crush them up. It takes approximately three cups of corn flakes to produce one cup crushed, but you may find it takes more, or less, depending on how finely you crush your cereal. This works well in recipes, where breadcrumbs are being used as a casserole topping or chicken breading. They’ll add just the right amount of texture and crunch. Replace the breadcrumbs called for with an equal amount of crushed corn flakes (or another unsweetened flake cereal). If your recipe calls for Panko breadcrumbs, grind the substitute to a chunky consistency.
If your recipe calls for Italian breadcrumbs, grind the substitute to a fine consistency then, add some Italian seasoning and garlic powder (figure on 4 tsp Italian seasoning + 1/4 tsp garlic powder per cup). If your recipe calls for plain breadcrumbs, grind the substitute to a fine consistency. These substitutes call for grinding, or crushing, other ingredients to create a breadcrumb replacement. Now that you know the difference between dried and soft bread crumbs, let’s look at some substitutes for each. Sometimes they’re also used to form a crispy topping on dishes, or as a binder in meatball or meatloaf recipes. Soft breadcrumbs are used to make stuffing and thicken soups. They still contain a lot of moisture, so they’re not shelf-stable. Soft (or fresh) breadcrumbs are made from fresh or lightly dried bread. They can even be used to control the moisture in a recipe, absorbing other ingredients, so the recipe doesn’t turn out too wet.
They can also be used to form a crispy topping on casseroles, salads and pastas, or as an inexpensive filler to stretch meat.
Italian breadcrumbs are finely ground, with Italian seasonings mixed in, and Panko breadcrumbs are coarsely ground.Īll three types can be used as a coating for fried and baked foods, or as a binder in meatball, meatloaf and veggie burgers. The three most common types are plain, Italian and Panko.
They can be finely or coarsely ground, and may contain additional seasonings. To make a successful substitution, it’s important to note which one your recipe calls for.ĭried breadcrumbs are breadcrumbs that have been dried to a point that makes them shelf stable. Some recipes call for dried breadcrumbs others call for soft (or fresh) breadcrumbs. What’s the Difference Between Dried and Soft Breadcrumbs? Out of breadcrumbs, or in need of a gluten-free or keto-friendly alternative? Here are a bunch of breadcrumb substitutes, whether your recipe calls for dried or soft breadcrumbs.
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